Perfect baked potatoes

tori.k

ive found spuds havent been so good this year for jackets they cook fine or have icey bits in the middle, a woman who owns the local cafe says she been having the same problem...moral for me dont buy cheap mixed white spuds so it may not be down to the way your cooking them

Jojo_the_Tightfisted

????? Stab them and shove them in the oven, directly on the top shelf. Put the oven on gas 4 and leave. About 1 -2 hours later, lovely spuds, yielding easily when squeezed or pierced with the tip of a knife. I usually get spuds about the size of my fist. Or try doing the same with sweet potatoes - they cook in under an hour and they end up sweet and licquoricey and caramelly and yummy - plus they have a lower GI than normal spuds, so you can convince yourself that you are being healthy as you bung on the butter!

kazwookie

Stab them and put in microwave for 10 mins, then in oven for 10 to 15 mins

Job done.

Cheese and tuna please!

Stephen_Leak

I "zap" them first them wipe oil over them and finish them off in the oven.

The all-oven is best, but it does take a lot of time and costly energy. However, they can be done at the same time as other stuff, kept in the fridge or freezer and reheated later.

The combination microwave & oven method gives a reasonable result in a reasonable time for a reasonable cost.

tracyk

annelouise wrote: »

slig,

I fill mine too and turn ovn ff and cook with residual heat from the oven.I also freeze once fill with a varety of fillings - cheese and onion,heese and mango,baked beans and cheese,bbq,chili.Pop them wapped individually and take out what you need in th morning and microwave for 3mins voila..

annelouise

What a fab idea - the canteen at work keeps putting prices up but we have access to a microwave so I could really save some money doing this.

What do you wrap them in prior to freezing please?

jackie_w

Well thanks everyone for youre replies.

I am happy to report spuds came out gorgeous.

Will definetly do in the oven again, best spuds ive had for ages.


Jackie xx

redruby

I cook mine in the oven, it takes a bit longer but the taste is soooo worth it, I also Never stab them, an old Italian friend of my aunts told her this.

I wash them, rub with a bit of butter and salt and put in the oven, without stabbing them, First time I did this, I was terrified waiting for the spud to explode, but they don't, and they taste soooo much nicer, all light and fluffy in the middle.

Obviously you can't do this method in a microwave, as I think they WOULD explode then

Chopper98

Which tatties make the best baked?? I am a tattie cooking philistine

Icey77

Chopper98 wrote: »

Which tatties make the best baked?? I am a tattie cooking philistine

I've always used Desiree or King Edwards but the size of potatoes available depends on the time of year.

I have used plain white potatoes before but always reverted to Desiree/Kind Edwards as I prefer them.

Good Luck, they're yum!!

hotcookie101

Chopper98 wrote: »

Which tatties make the best baked?? I am a tattie cooking philistine

ROOSTERS :j:j
Sorry, I am a bit of a rooster evangelist!I like my baked spuds (in fact ALL my spuds bar dauphinoise I think) to be really really floury and delicious-so roosters are the best in my opinion. Expensive though
Otherwise other floury spuds will do-maris piper, king edwards, desiree at a push(I find them too waxy) I also think the dedicated "baking potatoes" the main supermarkets do are a little waxy (marfona I think ) but m&s sells loose baking sized maris pipers which are good